Lebanese Cuisine

Lebanese cuisine is not only about taste, but also about the experience. Forget about the notion of starters, main course and dessert. In Lebanon, meals are known to last for hours so that one can savor all the delicacies.

Like all Mediterranean cuisine, Lebanese food mostly relies on vegetables, olive oil and garlic. Meat, when used, is often minced. The Mezze, which has made the Lebanese gastronomy famous, includes an array of small dishes that can make a whole meal alone. It mainly combines dips (Hummus, babaganoush), salads (Tabbouleh, Fattouch), mouthful pastries filled with minced meat (sambousek) spinach or cheese, raw meat platter, grape leaves, etc. These are presented in small portions and are usually shared between guests. Lebanese food is eaten with flat bread called “khibiz” which often replaces the use of forks. And if you want to make the most of your experience, do not be ashamed of using your hands.

Meals are accompanied with Arak, wine or beer, all made locally. Arak is an authentic Lebanese alcoholic drink made from anise and grapes and is very similar to Greek Ouzo. The main course is usually skewers of grilled meat, kafta (minced meat) and chicken that you can dip in a white garlic paste or hummus. For dessert, the fruit platter is essential and is composed of a wide range of fruits all grown locally, including oranges, bananas, and watermelon. Remember to also try the Lebanese sweets such as baklawa, znoud el set, halawa, and kachta with honey, generally made of puff pastry filled with “kachta” cream or nuts.

A typical Lebanese meal ends with Lebanese coffee referred to as Turkish coffee. Stronger than espresso, it is prepared in a special coffee pot called “rakweh” and poured in front of the guests in typical cups. Alternatively, you can have the white coffee, a Lebanese invention made with orange blossom water and no coffee beans at all.